Southern Nevada Food Handlers Practice Test

Cross-contamination refers to the transfer of harmful microorganisms, such as bacteria, viruses, or parasites, from one food item or surface to another. This can occur when food contacts contaminated surfaces, utensils, or even other food items. For instance, using the same cutting board for raw meat and vegetables without proper cleaning can lead to the transfer of pathogens that cause foodborne illnesses. Understanding cross-contamination is crucial in food safety practices, as it helps prevent outbreaks and ensures that food served is safe for consumption.

The other choices do not accurately capture the concept of cross-contamination. Cooking food incorrectly relates more to improper cooking techniques than to the transfer of microorganisms. A method of food preservation does not involve transfer, and the mixing of cooked and raw foods, while potentially unsafe, is not as broadly defined as cross-contamination.